Practice 1
Ingredients: 200 grams of cabbage 200 grams of pork 200 grams of vermicelli 60 grams of ginger 1 piece of garlic 2 cloves of anise 2 soy sauce 1 tablespoon of oyster sauce 1 tablespoon of soy sauce half a tablespoon of
Practice: 1. Cabbage is cleaned and cut into cubes, the meat is cleaned and sliced. The vermicelli is soaked in warm water. Ginger slices, garlic minced. 2. Put a moderate amount of oil in the pot, oil temperature to 6 into the heat, into the ginger, garlic, star anise stir fry. Put in the pork and stir-fry. Add the cabbage and stir fry, add 1 spoon of soy sauce, 1 spoon of oyster sauce, half a spoon of dark soy sauce, half a spoon of salt, water and moderate amount of high-flame boil. 3. Put the vermicelli stewed on low heat for 6 minutes, add half a spoon of chicken broth seasoning can be.
Practice 2
Ingredients: pork, potato vermicelli, cabbage
Seasoning: green onion, ginger, garlic, star anise, peppercorns, cumin, soy sauce, sugar, salt, shaoxing wine
Practice: 1, pork cleaned and scraped with a knife to remove the skin, cut into large chunks. 2, cabbage washed and cut into chunks. 3, potato vermicelli softened with warm water in advance. 4, pork in cold water. Under the pot, boil, blanch to get rid of blood, fish out and wait for use. 5, the pot to do boiling water to add onion, ginger and garlic, star anise, fennel, peppercorns, boiled. 6, boil into the five-flower meat, high heat, cooking Shaoxing wine. 7, boil and cover, change to medium heat for 40 minutes, to be the soup becomes white. 8, add soy sauce salt, sugar to taste. 9, fish out of the onion, ginger and garlic, to be five-flower meat flavored for about 10 minutes, fish out some of the meat. 10, Add vermicelli and simmer for 5 minutes. 11, add chopped cabbage and simmer for 3 minutes. 12, add the fished out meat and stir to mix the pork, vermicelli and cabbage in the pot and serve in a bowl.
Practice three
Raw materials: pork, vermicelli, cabbage, fungus, dried red chili, soy sauce, cooking wine, sugar, star anise, salt, garlic, braised soy sauce, green onions, five-spice powder, ginger.
Practice: 1, soften the vermicelli in advance, into the pot of boiling water to cook and drain.
2, pork cut into thin slices, hairy fungus torn small pieces, green onion, ginger shredded, dried red chili pepper cut circles, garlic sliced, cabbage cut into small pieces.
3, the pot pour more than usual frying oil, into the star anise small fire fried flavor.
4, put the pork stir fry until spit oil.
5, into the onion, ginger, dried chili pepper continue to stir fry.
6, pour in cooking wine, soy sauce color.
7, put in the cabbage and stir-fry until the cabbage leaves become soft.
8, add drained vermicelli, fungus continue to stir fry stew for a few moments.
9, add five-spice powder, salt, add garlic slices, stir-fry until garlic flavor.
10, drizzle 1 tablespoon of soy sauce, add sugar to taste.
Put out of the pan on the plate.
Practice 4
Ingredients: pork, cabbage, vermicelli, soy sauce, dark soy sauce, eight treasures sauce, salt, oil, green onions.
How to do: 1, wash the pork and cut into thin slices.
2, cabbage cleaned and leaves and cabbage gangs separate chopped.
3, fans soaked in water and fished out, to be used.
4, the pot into the appropriate amount of oil, oil heat into the cut pork slices, stir-fry until the meat white.
Then add star anise, ginger, scallions and dried red chili pepper and stir-fry the flavor.
5, and then the cabbage gang together into the pot and stir fry.
6, the stir-fried pork and cabbage gangs together into a casserole dish, add 2 spoons of soy sauce, 1 spoons of dark soy sauce.
7, and then add 1 spoonful of eight treasure sauce.
Then add hot water, bring to a boil over high heat, then turn to medium heat and simmer for 2 minutes. Add cabbage leaves and soaked vermicelli and simmer together.
8. Stew until the cabbage becomes soft, the fans become soft and sticky, and the juice can be removed from the fire on high heat.